Well, as it turns out, the cabbage put up in July came out delicious. Unfortuantely, I don’t have a photo of the great spare ribs and sauerkraut he made for one of our Sunday night suppers a couple weeks back. But we’re back on track for more, and this time, we’re thinking the batch will be done about mid-October, just in time for a fantabulous dish of choucroute garni!
